Coffee Liqueur Raspberry Swiss Roll

Ingredients： 

(A)

5 egg yolks

30g caster sugar

40g grape seed oil

50g milk

1.5 tbs instant coffee

70g plain flour

30g corn flour

(B)

5 egg whites

1 tsp lemon juice

60g caster sugar

(C)                   

400ml Whipping Cream

 ¼ icing sugar

 3 tbs Kahlua                           

1 ½ cup Raspberry

Method

(A)

Divide eggs (use cold eggs)
Beat egg yolks and sugar till combine (1 min) add grape see oil to batter

Heat instant coffee with milk 30 sec in microwave

Sift in flour alternate with warm milk

(B)

Beat egg whites and add in lemon juice

Add caster sugar 1 tbs at a time till egg white becomes stiff

Mix in ½ egg white into (A) batter

Then pour the mixture to egg whites and mix evenly

Preheat oven to 170 C

Bake in 30x42cm greased line baking tray for 12-15 minutes

(C)

Whipped cream with icing sugar and Kahlua till stiff. Refrigerate till later use.

Score the care with a few lines to make it easy to roll.  Spread with whipped cream and top with raspberry and roll into Swiss roll.     

Reference:

Jean Pare Decadent Dessert pg 38

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